Burrata
Regional selection:
Basilicata, Puglia
Selection by milk:
Cow
Burrata is a modern invention first made in the 1920s in the town of Andria. It was kept quiet as a regional secret until the 1950s when more and more cheesemakers began manufacturing their own. Burrata was largely unknown in the USA until the end of the century, but once Americans tasted the rich, creamy delicacy, its popularity skyrocketed.
Burrata consists of a “shell” of cow’s milk mozzarella surrounding an interior of curd and cream. Mild and milky in flavor, Burrata is a textural experience with the supple outer layer giving way to an intensely creamy and rich interior. While several chefs adorn Burrata with any number of seasonal ingredients, it is perfect served simply with fruity olive oil, sea salt, and black pepper.
